Delicious Tuna Patties
These tuna patties are great to make when it's the weekend and you're thinking "what on earth are we going to have for lunch?". Or even as a meal with a salad on the side. They're also fabulous as a lunch box addition or you could make mini ones to serve on a platter.
You can add in vegetables for an extra nutrient hit - I quite often stir in a grated carrot and courgette - once grated, just squeeze out the moisture. Chopped spinach is another great idea too.
Makes 24
Ingredients:
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2 x 185g of tuna in water (or one bigger can), drained
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2-3 thinly sliced spring onions (or finely chopped red onion would be another option)
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1 tablespoon finely diced coriander or parsley (or both)
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1⅓ cup mashed baked sweet potato/kumara (roast extra the night before and then mash, or boil chopped kumara in a pot and then mash)
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Finely grated zest from 1 medium lemon
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2 large eggs, whisked
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½ teaspoon paprika
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Salt (Himalayan or sea salt)
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Freshly ground black pepper
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3 lemons, cut into wedges (optional)
Method:
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Preheat the oven to 180°C
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Lay baking paper on a oven tray and grease lightly with olive or coconut oil.
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Using a large bowl, mix together the tuna, spring onions and coriander/parsley.
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Then mix in the kumara/sweet potato and combine.
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Mix in the lemon zest, paprika, salt, eggs, and pepper. Mix all together well.
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Dollop a heaped tablespoon sized amount on the tray and flatten slightly with the back of the spoon, making a pattie shape.
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Fill the tray with the rest of the patties, making sure there is a small gap between each one.
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Bake for 15-20 minutes and check if the underside is browning on a few patties.
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If so, flip each pattie over and back for a further 5-10 minutes.
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Serve with lemon wedges to squeeze onto the tuna cake.
